Ingredients:
Cake Ingredients:
Ingredient Quantity
Yellow cake mix 1 box
Vanilla pudding (3-ounce box, not sugar-free) 1 box
Eggs 4
Oil 1/2 cup
Milk 1 cup
Crushed pineapple (16 ounces, undrained) 1 can
Sugar 1 cup
Frosting Ingredients:
Ingredient Quantity
Cream cheese (softened to room temperature) 1 package (8 ounces)
Butter (softened to room temperature) 1/2 cup
Confectioner’s sugar 3 cups
Chopped pecans (optional) 1/2 cup
Vanilla extract (optional) 1 teaspoon
Instructions:
For the Cake:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
Mix the Cake Batter:
In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, oil, milk, crushed pineapple (with juice), and sugar. Mix until well combined and smooth.
Bake the Cake:
Pour the cake batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
For the Frosting:
Prepare the Frosting:
In a separate mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
Add the Sugar:
Gradually add the confectioner’s sugar to the cream cheese mixture, beating until well combined and fluffy. If desired, stir in the vanilla extract.
Frost the Cake:
Once the cake has cooled completely, spread the frosting evenly over the top. Sprinkle with chopped pecans, if using.
Serve and Enjoy:
Slice the cake into squares and serve. Store any leftovers in the refrigerator.
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